Dry Garlic Chutney is also very famous as Vada Pav Chutney or Teekha chutney powder. It is a popular Maharastrian recipe and usually served with vada pav or samosa pav. Coconut gives a nutty crunchy flavor and dry chili makes it super spicy to wake you up.
Roadside vendors in Mumbai replace coconut with leftover besan boondi of potato vada(crumble it) in chutney and it gives a extra punch to it. But it can not be stored long time. Hence I usually follow traditional recipe with coconut and avoid using vada's residue. It can be stored in refrigerator for a month long time and can also be served with rice-dal, roti-subji, idli-dosa and kick your meal to extra spiciness.